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Hey everyone! Kelly from The Pink Apron tagged me for seeing what’s in my freezer. Thanks Kelly for tagging me! I use my freezer as a storage center for some of my spices so they don’t go bad as I bought them in bulk. My freezer doesn’t have meat and it rarely has meat since my family doesn’t eat a lot of meat since I became vegan. I’m glad because I am saving so many animal!
I am tagging the following awesome bloggers to show their freezers
1) Show Me Vegan
2) La Vegan Loca
3) Vegan Eats & Treats
4) Mobetta Vegan
5) Sweet Potatoe
Also today I made some pasta with what ever vegetables were in my fridge. I have been going on a pasta overload but its OK, because they are so good! Today I had penne with capers, zucchini, spinach, shallots, broccoli, balsamic vinegar, and garlic! It was so good and simple!
Hey everyone! I couldn’t blog yesterday because my Internet was down, Anyways yesterday I made some Eggplant Caponata from The Mediterranean Vegan Kitchen Cookbook. Now this is my second time making Caponata. The first time I made it how the Mediterranean Vegan Kitchen Cookbook says to which is roasting the eggplant. This time I fried the eggplant which is the more of the traditional way of making caponata and I also used balsamic vinegar and some red wine vinegar instead of just red wine vinegar. I liked the eggplant caponata that I made yesterday but I really prefer the pre roasting the eggplant vs. frying the eggplant. I found that frying the eggplant made the caponata really heavy. I couldn’t eat it all because it was so heavy! I just wanted to try frying since its more traditional and I was little on a hurry, but roasting is way way better!! Eggplant caponata is fairly easy to make. You pre roast/fry the eggplant. Make the sauce with tomatoes, onions, garlic, cook it for 20 minutes. Add the vinegar, sugar, tomato paste, olives, and capers. Throw it all together and cook it for another 10 minutes and you’ve got yourself Eggplant Caponata. Today I took the leftover Caponata and turned it into a pasta dish which I always do for leftover vegetable stews. I’ve been having a lot of pasta lately, nearly all my posts have some pasta dish in it. I can’t help it, its so good and easy, but I think I should take a break from pasta for a while.
Eggplant Caponata served over rice
Leftover Eggplant Caponata turned into pasta
One thing I miss during my prevegan days is feta cheese. I loved feta cheese. Thankfully I found an awesome recipe for vegan feta cheese. I used Bryanna Clark’s recipe for Tofu “Feta”. This recipe is amazing!! It reminds me of the feta cheese that I had during my prevegan days. It is so so awesome. It is really easy to make too. You should definitely try Bryanna’s recipe, Bryanna has such awesome recipes!! Thank you so much Bryanna for making such a great recipe for Tofu “Feta”! Today I used my Tofu “Feta” in a salad. I just can’t believe how close to cheese the Tofu “Feta” tastes, it has a very creamy taste to it!
Tofu “Feta” Salad
Hey everyone! This week I bought some tempeh from the natural food supermarket. Everything was so expensive there! I had to beg my mom to go to that supermarket but at the end I wasn’t that happy, as everything was so overpriced. We bought only 4 things, brown rice syrup, agar, tempeh, and a bag of chips. I just don’t know why the natural supermarkets have to be so overpriced. The produce at the supermarket was amazing!!! With the high prices, I rather shop at the regular supermarket or Trader Joe’s. Today I used the tempeh and made the vwav tempeh sausage crumbles. I then had some jarred tomato sauce and mixed that in. It is very very rare for me to use store-bought jarred tomato sauce. I love making my own sauce, in fact I make almost everything from scratch. The pasta and tempeh crumbles were really good! I love tempeh so much! I even ate some raw and it taste awesome, that’s how much I love it! Here’s a picture below, not the best picture, sorry I was a bit lazy today!
Hey everyone! Today I got the perfect recipe for the fall, Roasted Butternut Squash and Caramelized Onion Lasagna with a Cashew Cream Sauce. About two weeks I bought some butternut squashes. I really wanted to do something great with them so I turned them into a lasagna! The lasagna was really good although I wish the butternut squash was just a little more sweeter. I wasn’t really getting that sweet butternut squash taste because one of the squashes wasn’t all the way ripe. But still it was really good and the cashew cream sauce was amazing!! I added some Caramelized Onions to the Butternut Squash filling and that made it even more tasty! I think its official Squash and Caramelized onions were meant to be together, they’re the perfect combo. Try this great recipe for this Lasagna!
Butternut Squash and Carmazlized Onion Lasagna
Ingredients:
3 medium-large butternut squashes (I used two but 3 will give you the perfect amount of filling)
1 pound of Lasagna Sheets
1 teaspoon sage or 1 tablespoon fresh sage
Enough oil to coat butternut squash
1 onion thinly sliced
A couple of tablespoons of olive oil to cook onions
Salt and Pepper to taste
For the cashew cream sauce
5 cups soy milk
9 oz cashews
1/2 teaspoon maple syrup
2 cloves of garlic minced
A pinch of nutmeg
Salt and Pepper to taste
Preheat oven to 425. Peel and then Cut up the squash into cubes. Toss with some olive oil. Season with Salt and Pepper and roast for about 30 mins until slightly caramelized.
While the squash is roasting prepare the caramelized onions. Heat up a pan with oil to medium heat. Add the thinly sliced onions to the pan. Cook for about 25 minutes until nice and caramelized.
Now its time to get your salted boiling water started for the lasagna. Once it is boiling add the lasagna and cook according to the package.
For the cashew cream add the soy milk and cashews to a blender. Mix until the cashews are well grinded and everything is nice and smooth. Add the maple syrup now. Heat up a small saucepan with oil. Add the garlic and sautee for 1 minute. Add the cashew cream and cook for about 3-5 minutes until thickened don’t bring it to a really high boil.
The squash should be ready now. Take it out and tranfer the squash to a medium size bowl. Mash the squash with a potato masher. Add the carmalized onions and sage. Season with salt and pepper. I suggest that if your squash is not sweet to your liking add some maple syrup. I should have done this and I will next time.
The lasagna noddles should be done by now. Drain them and coat with some oil to prevent sticking. Preheat the oven to 350.
Grease a 9 by 13 baking dish. Add about half a cup of the cashew cream sauce at the bottom of the baking dish. Then layer it with 4 sheets of lasagna noddles. Spoon some of the squash mixture over the lasagna sheets. Then drizzle it with some of the cashew cream sauce. Repeat 3 more times. Top off the lasagna with the remaining cashew cream sauce.
Bake for 30 minutes covered and then 5-7 minutes uncovered.
It’s important to let it rest for about 10 minutes so it cuts perfectly.
Enjoy!
Hey everyone! Today I was in the mood for some pasta. Olives and Capers are my favorite combination. A few years back I taught olives were gross! I never ate them, until one day I tried them and since then I have loved them. I often like to use the combination of capers and olives into my dishes. Today I made a simple pasta dish with capers and olives. Pasta Puttanesca is really easy to make. Here’s how I made it today. I made enough for 2-3 people. I also put some yellow squash because I had it on hand and it was getting kinda lonely in the fridge. Here’s a quick recipe on how to make it.
Pasta Puttanesca
Ingredients
1 shallot (Optional)
20 oz can of whole tomatoes
Handful or two of olives
Pinch of thyme and oregano
Couple of tablespoons of capers
Salt And Pepper to taste
Red pepper flakes to taste
5 Garlic Cloves
Half Pound Spaghetti
Bring a pot of salted water to boil. Heat a pan over medium high heat. Add some oil. Add the shallots and garlic and saute for 2-3 minutes. Add the tomatoes and bring to a boil. Meanwhile add the spaghetti to the water. Cook the sauce for about 15-20 minutes. Add the olives and capers cook for a few minutes more and that’s it for the sauce. Mix in the pasta. Add some chopped fresh basil or parsley on top of the pasta. I also sprinkled it with some Almesan from v’con.
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I was also craving something sweet so I made some chocolate raspberry cookies from v’con. I lowered the almond extract on them because because if I use the whole teaspoon they taste like almond cookies. These cookies were really good! I look forward to eating more of them!!
This is my first year of VeganMofo! I am so exicted. This month I will have a lot for you guys. Today I have a ton of things to share!! I previouly had a blog on blogspot called Vegan Teen Chef. Now this is my new home!!
I just got my Canon Rebel DSLR on Saturday! I am loving how my pictures are coming out. So last weekend I made some Ratatouille with Chickpeas. Ratatouille is one of my favorite dishes, its like one of the first things I made. The Ratatouille was really good. I just love vegetable stews. I make them at least once a week. With the leftovers I just cook some pasta and heat up the vegetable stew and mix up and you’ve got yourself a whole different meal!!
Ratatouille cooking on the stove!!
Leftover Ratatouille with Whole Wheat Pasta
Next up is Chickpeas Romesco and Saffron Rice from V’con!! I served it with some salad! I enjoyed this but I just wish that I would have cooked the chickpeas just little longer to make them really tender. This is tonight’s dinner and I can’t wait to eat after I finish blogging that is!
Chickpeas Romesco
Yesterday, today, and tommoraw Eid. Eid is a Muslim holiday that I celebrate. It is so fun! I love making desserts to celebrate Eid!!! And today I will share my awesome recipe for Bakalava which everyone loved!!!! I also made some Chocolate Vanilla Strawberry cake using the VCTOTW recipes. The cake was really good. When I was making the frosting, I doubled it and added the double amount the soymilk. The frosting turned out runny and it was so hard to frost the cake. The cake is a 4 layer chocolate and vanilla cake with strawberry preserves in the middle. Topped of with chocolate ganche and strawberries! It was really good!!
Chocolate Vanilla Strawberry Cake
My Recipe for Baklava
This recipe is so good. I created it myself after having my mom’s cousin’s baklava. It was so good. The secret was coconut which I never though I would add to baklava. I added it and it worked. Everyone is so amazed at this baklava!! Try this recipe and be prepared for rave reviews!!
1 package phylo dough
1/2 cup Earth Balance
1/2 cup canola oil
For the filling
2.5 cups walnuts
1 1/4 cups almonds
1/4 cups of breadcrumbs
3 cups coconut (The secret ingredient that will have people begging for more)
1/2 t cinnamon
1/4 t cloves
4T sugar
1/4 cups melted vegan maragine (like Earth balance)
In a food processer grind the walnuts and almonds until they are crumbs with some small bit of walnuts. Melt the 3/4 cups of Earth balance and then set aside. Mix the ingredients together then add 1/4 cup of the melted Earth Balance
Take the 1/2 cups of melted earth balance and mix it with the canola oil.
Now it is time to get into the most fun part!! Forming the triangles. Now Preheat the oven to 375. Brush the baking sheet with rimmed edges with oil. Take two sheets of dough and brush one layer just a bit and then place the layer for the first layer and brush with the melted earth balance and oil mixture. Depending on your sheets of dough you might have to cut the sheets in half. Now take about 2 tablespoons of the nut mixture and put it to the end nearest you. Grab the corner of the dough, fold it so forms a triangle, fold it again and again till you reach the end. Place on the baking pan with rimmed edges and brush with the oil mixture. And now you just repeat it until your dough is done. I got about 34 pieces of Baklava!! Bake it in the oven for about 15 minutes watch it to make sure it doesn’t burn. It should be golden brown.
The syrup
2 cups of sugar
3 cups water
1/4 t vanilla
1 lemon squeezed
Heat up a sauce pan on medium heat. Then put the sugar and melt it just a little. Make sure to keep stirring. Then add the water and vanilla. Bring it to a boil and then simmer for about 20-25 minutes until it is a little bit thick. When its done add the lemon.
When the baklava is baked. Let it cool for about 5 minutes. Drizzle the syrup and cover it like 3/4 of the way up. Don’t worry it will absorb all the syrup. Then let it cool and store it in the fridge. Enjoy. People will be suprised at this Baklava. Everyone that tried it liked it!!!
The Ulimate Baklava!!!
I have been absent for a while but I am back!! I always wanted to create a Blasamic Glazed Tofu dish!! And I did! Last night I made this tofu and it was good, it was a bit bland in the middle because I didn’t press long enough. I am still working on this recipe. I served it over some pasta primavera!!! When I perfect the recipe I will post it up!
I made some Eggplant Rollantini from V’con! These were really good! I wish I had the spinach though. I had a lot of eggplant this week as you will see!!
A creation of mine!! Rigatoni with Eggplant “Croutons”! This was fairly simple to make. I breaded and fried the eggplant. I then got some of my homemade marinara sauce heated up and cooked some rigatoni. and then threw that all together. Then topped it off with these Eggplant “Croutons”. Very good!!
This is a Roasted Eggplant Soup. I got this recipe from The Mediterranean Vegan Cookbook! This was a very good soup. I have started using this cookbook a lot more it gives me a lot of inspriation!
Orzo Stuffed Peppers- I loved these peppers! I adapted this recipe from the Mediterranean Vegan Cookbook. I added some more vegetables to the orzo filling. This is really simple to make and very tasty!!
The Vegan Foodie 
